Comments on: Rhubarb and Ginger Chutney Recipe

By: stacey

stacey — Fri, 16 Sep 2011 13:50:24 +0000

Thank you val you're a star !! Going to try the green tomato chutney too !

By: Val

Val — Mon, 12 Sep 2011 12:41:27 +0000

It is possible to rescue the chutney by tipping it back into the pan, bringing to the boil again and simmering until the liquid disappears. Re-pot into cleaned and re-sterilised jars.

By: stacey

stacey — Mon, 12 Sep 2011 12:13:06 +0000

Hi , I made this chutney 2 wks ago jarred it, just looked at them not set. Is it safe to reboil and resterilise jars? The chutney is a muddy brown colour. Think should have left it longer.

By: jean geary

jean geary — Sat, 16 Apr 2011 12:38:52 +0000

I make lots of jam and chutney and like you my family and friends love it and want more. I have tried to give them the recipe but I still end up doing it.

By: Alistair M

Alistair M — Tue, 29 Mar 2011 07:02:15 +0000

Can I use freshly grated root ginger instead of ground (dried I presume) ginger?

By: norma swan

norma swan — Wed, 06 Oct 2010 14:05:13 +0000

All my family and freinds love this rhubarb & ginger chutney. I've been told I have to make more. Thank for the recipe

By: Sue

Sue — Sun, 15 Aug 2010 20:16:05 +0000

Great, I'll go and get the brown sugar tomorrow!

By: Val

Val — Sat, 14 Aug 2010 22:15:55 +0000

Yes!!!

By: Sue

Sue — Sat, 14 Aug 2010 20:40:32 +0000

hi, great site, just made the blackcurrant jelly, yummy!! I've some rhubarb from the garden in the freezer, would I be able to us it in this recipe?, thanks very much

By: geof steel and david lawrence

geof steel and david lawrence — Sat, 17 Jul 2010 14:01:29 +0000

hi val i would just like to re-iterate what i said on the goosberry jam page
brilliant site brilliant recipes thanks very much regards geoff and david